FOOD ALLERGENS

1. Cereals
Cereals, wheat, rye, barley, oats, spelt, kamut, including hybridized derivatives.

2. Crustaceans
Marine and freshwater crustaceans: shrimp, langoustines, lobster, crab, and similar species.

3. Eggs
Eggs and products containing eggs: mayonnaise, emulsified products, egg pasta.

4. Fish
Food products containing fish, even in small quantities.

5. Peanuts and Peanut Derivatives
Packaged snacks, creams, and condiments in which peanuts may be present, even in small amounts.

6. Soy
Soy-derived products such as soy milk, tofu, soy noodles, and similar products.

7. Milk and Dairy Products
Any product in which milk is used: yogurt, biscuits, cakes, ice cream, and creams.

8. Tree Nuts
Almonds, hazelnuts, walnuts, cashew nuts, pecans, cashews, and pistachios.

9. Celery
Celery pieces as well as preparations for soups, sauces, and vegetable concentrates.

10. Mustard
May be found in sauces and condiments, especially mustard preserves (mostarda).

11. Sesame
Whole seeds used in bread and flours, even when present in minimal quantities.

12. Sulphur Dioxide and Sulphites
Pickled foods, foods preserved in oil or brine, jams, dried mushrooms, preserves, and similar products.

13. Lupin
Present in vegan foods in the form of roasts, cured-style products, flours, and similar preparations.

14. Molluscs
Scallops, sea snails, queen scallops, mussels, oysters, limpets, clams, and wedge clams.